Types and varieties of wheat. (Figs. 894-901.) Cerealists as well as practical producers of grains are gradually losing sight of those classifi cations of wheat which are based on purely botanical points. While not failing to recognize the scientific value in such analytical arrangements of the various differences discovered, they incline more and more to a study of those influences of soil, climate, moisture and cultivation which are now recognized as being the real causes of the existing differences, and to classify varieties on a geographical rather than botanical basis. Not The seven states having the highest production of wheat in 1906, were: Kansas, 81,830,611 bush els; North Dakota, 77,896,000 bushels; Minnesota, 55,801,591 bushels; Nebraska, 52,288,692 bushels; Indiana, 48,080,925 bushels; Ohio, 43,202,100 South Dakota, 41,955,400 bushels.
withstanding this, a statement of the botanical relationships has a proper place in this connection.
Botanical classification.—The classification con ceded to be the most acceptable is that made by Hackel, and the outline here given is that arranged by Hunt. (The Cereals in America, p. 48.) It will he noted from the above that there are eight types recognized as members of this great family. Some of these are very closely related, while others are so distinct as to refuse to repro duce by cross-fertilization.
(1) Einkorn (T. monococcum). Fig.
S94.—This species of wheat has no English equivalent for the German name, nor has the plant been grown except in an experimental way in the United States. It most nearly approaches the assumed wild forms of wheat. The plant grows one and one-half to three feet in height ; the leaves are nar row and heavy, stem slender and stiff, in color brownish green. The head is much flattened, compact, and heav ily bearded, the grain being compressed until it shows an angular form. Einkorn has yet had no practical value for the American farmer.
(2) Spelt (T. salivum, var. Spelta) Fig. 895.—This is a very ancient form of wheat and has been cultivated for centuries in Europe and Africa. While still impor tant in some European coun tries, it has been replaced largely by other types of wheat. It grows to the usual height of the wheat plant, according to variety and local conditions. In many varieties it would appear at first glance to be one of the wheats in common use. An examination of the spike will reveal the reasons for its distinct classification. The spikelets do not break off of the rachis and leave a zigzag shaped terminal to the stalk, as in the case of common wheat, b u t they hold to gether, and in separating from the rachis a part is broken off and remains attached to each spikelet.
(3) Droner (T. satirum, var. dicoccum).
Fig. 896.—This is often confused with spelt and not easily distinguished. The stems are usually pithy and leaves covered with velvety hairs. The heads are flat tened, two-rowed and bearded. Of the three types mentioned, emmer probably is better adapted to dry regions where spring grain is usually grown. It is valu able as food for stock.
(4) Common wheat (T. sativum, var. vulgare). Figs. 897, 898.—This is the com mon type of wheat grown all over the world where wheat is produced. Closely akin to it is (5) Club wheat (T. sativum, var. compact urn). Fig.
899.—This sub-species has a short, compact head, and is the common wheat of the Pacific coast region, as well as of Chile and a few other countries. These Club wheats are chiefly of spring varieties and dif fer from the common sorts principally in color and soft ness of grain.
(6) Poniard (T. salivum, var. turgidum). —This is grown in the Mediter ranean region, and is distin guished by its broad head, short bristling beards and stiff straw. The va riety known as seven - headed o r Egyptian wheat belongs to the sub-spe cies. Poulard wheat is much like (7) Durum wheat (T. sati rum, var. dur um). Fig. 900.
—This is often referred to as Macaroni wheat, since the flour from which is man ufactured this and similar products is produced from this wheat. Durum wheat grows tall, and its broad, smooth leaves and heavily bearded heads attract attention. It is easily mistaken for barley, which it much resembles. The grains are large and pointed at each end and semi-transparent since the grain has less starch than common wheat.
"Durum wheat has been imported, tested and distributed by the United States De partment of Agriculture and the agricul tural experiment stations of a number of states within the last ten years. To some extent varieties of durum wheat had been grown previous to that time under the name of Goose wheat, but had never at tained much importance, owing to a lack of knowledge in this country regarding its value in commerce and manufacture.
Through the efforts of these national and state institutions, a ready market for durum wheat has been developed, and the product is now exported to Europe in large quantities, and also utilized in this country for the manufacture of macaroni, spaghetti, and the like, and for blending with softer wheats in the milling of flour. During the season of 1905, a crop of 50,000 bushels of durum wheat was pro duced.